El suero de leche, subproducto de la industria de queso: Composición, recuperación de proteínas y aplicaciones

Abstract

Whey is the liquid by-product obtained after the precipitation of casein in the manufacture of cheese. The composition and type of whey vary considerably depending on the type of milk, the type of cheese made, and the treatment used. The main nutrient is lactose (4.5% w/v), then protein (0.8% w/v) and fat (0.5%). For the food industry, whey is a low-cost protein by-product that offers several properties in a wide variety of foods. Whey improves texture, flavor, and color, emulsifies, and stabilizes, improves flowability, and exhibits many other food properties. Based on the nutritional value of whey, many commercial applications have been found, such as the production of ethanol, organic acids, carbonated beverages, fermented beverages, biomass, protein concentrates, isolation and hydrolysis, edible films, infusions, xanthan production, enzymes, and lactose separation. Future research is envisioned around the application of cheese whey in the creation of animal feed, as well as the creation of mass consumption foods that replace junk food.